Homemade Chinese Egg Roll Wrappers
Homemade Chinese egg roll wrappers provide a fresh base for various fillings, eliminating the need for store-bought options.
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Instructions
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Combine 2 cups all-purpose flour, 1/4 cup ice water, 1 large egg, and 1 teaspoon salt in a large bowl.
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Add up to 1/4 cup more ice water as needed to form a sticky dough.
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Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
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Rest the dough for 30 minutes, then knead briefly.
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Cut the dough in half; wrap one portion in plastic.
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Roll the unwrapped dough on a floured surface to 1/8-inch thick or thinner; cut into 3 1/2-inch squares.
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Reroll any scraps and repeat with the remaining dough portion.
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Dust the wrappers thoroughly with cornstarch and stack them to prevent sticking.
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Use immediately or freeze for later.